You can also use our oils topically to help heal a variety of skin issues and for pain-relief!
Here are some recipes to start making some incredible edibles at home!

Citrus Hemp Salad Dressing

Ingredients:

  • 1 tangerine or small orange
  • 1 tablespoon of hulled hemp seeds
  • 4-5 raw cashews
  • 1 large garlic clove
  • Chopped cilantro (optional)
  • 1-2 tablespoons Stoney Creek Olive Oil
  • 2 tablespoon apple cider vinegar
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 2 pinches cumin
  • 1 pinch black pepper
  • 1 pinch paprika

Directions:
  1. Combine ingredients into a food processor
  2. Gently blend ingredients until desired consistency

Pot Pesto

Ingredients:

  • 2 cups fresh basil
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
  • 1/2 cup Stoney Creek Olive Oil
  • 1/3 cup pine nuts (or chopped walnuts)
  • 3 minced garlic cloves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions:
  1. Combine ingredients into a food processor
  2. Gently blend ingredients (not too smooth)
  3. Scoop out and serve

Ganja Gummies

Ingredients:

  • 3 oz Flavoured Gelatin
  • 1 oz Unflavoured Gelatin
  • 1 1/2 cups Apple Juice (or preferred juice)
  • 1/2 cup Honey or Agave Nectar
  • 1/4 cup Stoney Creek Coconut Oil (refined or unrefined)
  • Gummy tray 

Directions:
  1. Combine flavoured gelatin and 1 cup of juice into a saucepan on medium-low heat.
  2. Add the honey and Stoney Creek Coconut Oil while stirring frequently.
  3. Mix together the unflavoured gelatin and remaining juice (1/2 cup) in a small bowl and allow to sit for 5 minutes until the gelatin looks chunky and solid.
  4. Combine the gelatins and cook on low heat for 5-8 minutes.
  5. Whisk continuously to fully blend in the coconut oil. (You can also use an immersion blender)
  6. Once fully mixed, pour the gummy mixture into your gummy tray molds and allow to cool at room temperature before placing into the fridge to chill.
  7. Remove the gummies and enjoy!

Coconut Dream Dressing

Ingredients:

  • 2/3 cup Stoney Creek Coconut Oil
  • 1/3 cup Apple Cider Vinegar
  • 1/3 cup Stoney Creek Olive Oil
  • 1 ½ tsp Honey
  • 1 small Lemon (squeezed)
  • 1 clove Garlic
  • ½ tsp Sea Salt
  • ½ tsp Oregano
  • Pepper (to taste)

Directions:
  1. Place Stoney Creek Coconut Oil in a glass jar and immerse in hot water until oil is fully melted.
  2. Combine ingredients in blender and emulsify.
  3. Let mixture settle.
  4. If refrigerated, run jar under warm water if mixture has hardened. 

Buzzed Coco-Honey

Ingredients:

  • 11oz/325ml honey
  • ½ cup Stoney Creek Coconut Oil (120ml approx)

Directions:
  1. Place Stoney Creek Coconut Oil in a glass jar and immerse in hot water until oil is fully melted.
  2. Combine melted Stoney Creek Oil and honey and blend for around 10 seconds.
  3. Empty coco-honey mixture into a jar and let cool.

Medicated Mayo​
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Ingredients:

  • 1 egg
  • ​½ teaspoon fine salt
  • ½ teaspoon mustard
  • 2 pinches sugar
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup of Stoney Creek Olive Oil

Directions:
  1. In a glass bowl, whisk together raw egg and other ingredients.
  2. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half of it into the egg mixture.
  3. Start whisking briskly, then start adding the olive oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means it's emulsifying!). Once you reach that point you can pour the oil into to a constant (albeit thin) stream.
  4. Once half of the oil is in, add the rest of the lemon juice and vinegar mixture.
  5. Continue whisking until all of the oil is incorporated.
  6. Leave at room temperature for around 1 hour.
  7. Refrigerate and serve. Can be refrigerated for up to 1 week.

CannaBanana Bread​
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Ingredients:

  • 1⁄2​ cup Stoney Creek Refined or Unrefined Coconut Oil
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 4 bananas, finely crushed
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 cup chocolate chips (optional)
  • 1⁄2 teaspoon vanilla (optional)

Directions:
  1. ​Preheat oven to 350º / 180º.
  2. Cream together Stoney Creek Coconut Oil and sugar.
  3. Add eggs, crushed bananas and chocolate chips (optional).
  4. Combine well.
  5. Sift together flour, soda and salt.
  6. Add to creamed mixture.
  7. Add vanilla (optional)
  8. Mix just until combined. Do not overmix.
  9. Pour into greased loaf pan or oven dish.
  10. Bake at 350º / 180º for 55 minutes.
  11. Let cool and serve.

Ganja Guac​
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Ingredients:

  • 2 Ripe Avocados
  • ½ Red or Spanish Onion
  • 2 Cloves Garlic
  • 1 Jalapeno or Chili Pepper (optional)
  • 1 Lime
  • 2 Tbsp Stoney Creek Infused Olive Oil
  • Cilantro
  • Cumin Powder
  • Salt
  • Pepper

Directions:
  1. Place ingredients in a food processor (or chop and mix by hand).
  2. Squeeze and juice the lime into the mix.
  3. Add seasoning and Stoney Creek Olive Oil.
  4. Use the PULSE setting on your food processor for a couple seconds each time until ingredients are blended but still have some chunkiness (or chop by hand until desired consistency).
  5. Serve mix into a bowl and garnish with chopped onion, tomato and cilantro.